Ingredients
Pancakes
- 320 ml milk
- 2 large eggs
- 1 medium carrot finely grated
- 2 cups brown flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 5 ml vanilla extract
Toppings
- 60 ml Greek yogurt
- 4 tsp honey
- 2 tbsp walnuts chopped
Instructions
- Whisk the milk and eggs in a large bowl, add the remaining ingredients and mix until combined. (do not overmix)
- Heat a large non-stick pan over a medium heat
- Pour batter into the pan with a spoon or ladle and cook the pancakes for 2 minutes or until bubbles appear and the pancake looks set. Flip the pancakes and cook for another minute.
- Serve the pancakes topped with the Greek yogurt, honey and walnuts
Nutrition Facts
Carrot cake pancakes
Serving Size
1 Serving
Amount per Serving
Calories
463
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
104
mg
35
%
Sodium
197
mg
9
%
Potassium
498
mg
14
%
Carbohydrates
78
g
26
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
14
g
28
%
Vitamin A
2821
IU
56
%
Vitamin C
1
mg
1
%
Calcium
219
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.